In a large bowl, combine the stuffing ingredients of rice, ground beef, fresh parsley, dill, diced tomatoes, water, olive oil and spices. Mix by hand to combine. Now, remove the tops of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Brown the beef tips: Heat olive oil on medium heat, then add the beef. Add salt and spices and cook until browned- for about 10 minutes. Add water, bring to a boil then cover the pot. Reduce heat to medium-low and cook for additional 15-20 minutes or until beef is tender. Add potato chunks and minced garlic, stir well with the beef.
Kousa, Lebanese Stuffed Zucchini The Lemon Apron
Fresh tomatoes Medium grain rice Lean ground beef Middle Eastern Spices Salt Butter How to Make Lebanese Stuffed Zucchini- Kousa Mahshi: Core the zucchini: Wash and dry the zucchinis, cut off the stalks and slice off the dried tips at the opposite end without removing too much skin. Carefully hollow out the zucchini. Cook ground beef with olive oil, spices and onions (optional), then add uncooked rice and stir to combine. Some prefer not to cook the stuffing, but I prefer cooking it for best flavor. Don't cook the rice though because it will cook in the broth afterwards. Stuff the squash Now, it's time to place the stuffing into the hallowed out kousa. Cover the pot and let the zucchini cook over medium heat for about 25 minutes. Drain the zucchini, reserving half of the broth in the pan. In a large pot, heat the remaining tablespoon of olive oil and cook the garlic over medium heat until it's golden. Turn off the heat, and let the garlic cool. Kousa mahshi, Lebanese stuffed zucchini, is spiced minced meat and rice stuffed into small zucchini squash, then simmered in a fragrant tomato sauce. I consider this Lebanese kousa recipe comfort food because it has always given me a sense of home. This popular Middle Eastern dish uses simple ingredients and brings incredible flavor.
Kousa Mahshi Lebanese (How To Make Stuffed Zucchini)
Step 1 Hollow out each zucchini, working from both ends with a small melon-ball cutter or an apple corer, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds. Step. Difficulty Level Intermediate Sharing is caring. Kousa Bil Laban literally translates to zucchini in yogurt! The recipe starts with zucchini that are hollowed out and are stuffed with a flavor-packed filling of rice and meat, the zucchini are poached in water, drained then simmered to perfection in a fragrant garlicky yogurt sauce. Instructions. Roughly chop the zucchini pulp into about one inch in size. Finely dice the onion and tomato and set aside. In a large skillet, sauté the zucchini pulp for about seven minutes over medium heat until most the liquids released have evaporated. Add the olive oil to the skillet, along with the diced onion. In a small bowl, dissolve the cornstarch with the reserved zucchini broth, add crushed garlic and salt. Whisk the cornstarch mixture into the warmed yogurt. Whisking continuously to avoid the yogurt sauce from curdling. Bring to a boil, lower heat to low. Add the the stuffed zucchinis into the yogurt sauce and simmer for about 20 minutes.
Lebanese Stuffed Zucchini (Coosa/Koosa) Recipe Allrecipes
This Lebanese stuffed zucchini recipe is ideal for vegans/vegetarians, it is in a tomato base and the filling is made of rice, vegetables and toasted pine nuts. 😋 Why you'll love this recipe Super delicious and wholesome Family friendly - kids and adults love it The zucchini is stuffed with raw beef or lamb and uncooked long-grain rice. This is the same rice mixture used to make stuffed grape leaves. Then they are placed in a large pot, covered with tomato sauce, and cooked until tender. The second method is a meat version made by stuffing the "Kousa" with a cooked spiced meat mixture.
Because of their shape, the classic dish calls for hollowing out the insides of this type of zucchini, and stuffing it with a filling of meat, rice, tomatoes and seasonings, herbs etc. Fresh mint Onion Salt Olive oil Lebanese Stuffed Zucchini Vegetarian Style: Stuffed zucchini can be time consuming, but are really easy to make! After coring the zucchini, chop all the veggies and mix up a tasty tangy filling, stuff it into the hollowed out zucchini and cook them until tender.
Lebanese Stuffed Zucchini Who does the dishes
Today's recipe is a traditional Lebanese recipe, small zucchini (Kousa) stuffed with the same ingredients we use for the Lebanese tabbouleh salad except for the bulgur that is replaced with rice. With this tasty mix we also stuff grape leaves, mini aubergines (eggplants), chard leaves and cabbage leaves. Flour Corn starch Olive oil HOW TO MAKE ZUCCHINI FRITTERS: These healthy zucchini fritters are unbelievably easy to whip up: Begin by shredding the zucchini on a box grater or in a food processor fitted with the shredding disk. Transfer the zucchini to a fine mesh strainer, to draw out the liquid.
